Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

详细信息    查看全文

• 作者：Meng Niu^a ; ^b ; ^{nmjay417@hotmail.com} ; Gary G. Hou^b ; ^{ghou@wmcinc.org} ; Julie Kindelspire^c ; ^{jykindelspire@gmail.com} ; Padmanaban Krishnan^c ; ^{Padmanaban.Krishnan@sdstate.edu} ; Siming Zhao^a ; ^{zsmjx@mail.hzau.edu.cn}
• 关键词：Whole-wheat noodle ; Microstructure ; Texture ; Enzyme ; Emulsifier
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：16-24
• 全文大小：1111 K
• 卷排序：223

文摘

Enzymes and emulsifiers were used to improve qualities of whole-wheat noodle (WWN). Transglutaminase (TG) and sodium stearyl lactate (SSL) promoted gluten strength. TG and SSL promoted gluten network connectivity and starch granules coverage in WWN. TG, SSL, and soy lecithin improved the textural and sensory properties of cooked WWN.